Ham, pear and goat’s milk cheese tartlets

Crisp, flaky and flavourful, these pearfect tartlets taste as delicious as they look!


125g Eskort Wiltshire Ham, shredded

1 roll puff pastry

45ml (3T) olive oil for cooking

1 red onion, chopped

5ml (1t) fresh thyme, chopped

60ml (¼c) spring onion, chopped

1 pear, peeled and thinly sliced

125ml (½c) Parmesan cheese, grated

125ml (½c) feta cheese

4 eggs

125ml (½c) fresh cream

salt and freshly ground pepper

100g goat’s milk cheese, cut into thick wheels

50g Pecorino Romano Shavings



  • Preheat the oven to 200°C.
  • Roll the puff pastry out on a lightly floured surface and cut into circles.
  • Grease the tart or muffin tins with nonstick spray, line with the pastry circles and refrigerate.
  • Heat a frying pan over moderate heat and add the olive oil. Fry the onion, thyme, spring onion and pears for five minutes until the onion is glossy. Remove from heat.
  • Add the shredded ham to the pan.
  • Combine the parmesan, feta, eggs, cream, salt and pepper in a mixing bowl and mix well.
  • Fill the pastry with the ham filling and top with the cheese mixture.
  • Bake for 15-20 minutes until the top is golden.

To serve

  • Top each tartlet with a goat’s milk cheese wheel, pecorino shavings and fresh micro-greens. Season with freshly ground salt and black pepper.


  • If you’d like a lighter topping, whip 250ml (1c) of crème fraîche and 30ml (2T) of pesto together until smooth, and serve with a dollop on each tartlet.
  • Serve with a side salad to make it a light meal.


  • This recipe contains lactose and gluten.


  • Feta cheese: Use vegan feta.
  • Goat’s milk cheese: Use dairy-free cheese spread or vegan soft cheese.
  • Fresh cream: Use Orley Whip.
  • Puff pastry: Use gluten-free puff pastry.